Sous-vide is a method of cooking that has become very popular in recent years -- unlike conventional cooking, sous-vide cooking involves vacuum-sealing food into a bag and cooking it in a water bath to a precise temperature, allowing it to cook more evenly and retain more flavour. The method can be used with almost all foods, including beef, pork, chicken, seafood, vegetables and more!

Anova cookers are one of the most popular sous-vide cookers and the Bluetooth + Wi-Fi model includes Wi-Fi connectivity, which means you don't need to use Bluetooth or stay within close proximity to monitor your cooking.

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Last edited by DiceMan on Oct 31st, 2017 12:53 am, edited 9 times in total.

Do you guys use it?
I have one in the box in my basement since last year* and I don't know what to cook with it that is worth the extra sousvide step :S

*I asked to return it during the free return/refund window, they refunded me and told me to keep it.

I don't use mine... simply because I'm so lazy with cooking I can't even use this device that made it so easy lol. It's truly an amazing product though. I never asked to return it though as I was into it for about 2 months.

We use our Sous Vide machine at least once a week, making steaks tonight from Costco beef tenderloin. It really does exactly what it says it will, if you follow the directions your meat comes out great and cooked the same all the way through, sear it on a hot cast iron pan for a few seconds and you're ready. We were amazed at how it can even make something as simple as chicken breasts taste better, and we've caught ourselves judging food we get from restaurants to how we made it on our own.

If I'm not mistaken, Anova had put their machines even cheaper than this for a Black Friday sale last year, so you might get lucky if you hold out a bit but there's no guarantee. I also don't think a vacuum sealer is a necessity, we use the water displacement method (Google it) with Ziplock bags, works perfectly fine.

Do you guys use it?
I have one in the box in my basement since last year* and I don't know what to cook with it that is worth the extra sousvide step :S

*I asked to return it during the free return/refund window, they refunded me and told me to keep it.

It is a lot of prep work to cook sous vide, but it produces such great food. Our favourite is prime rib steaks. It always cooks to exactly the temperature that you want. It is a chore to vacuum seal them ahead of time and the hours it can take to cook, but the results are well worth it. I had 6 buddies over for steaks back in the spring. They are still talking about how amazing the steaks came out.

We just started to do Eggs Benedict with the sous vide. It takes a long time to cook compared to traditional poaching, but this takes the guesswork out of the it. No worry about under or over cooking the eggs.

You gotta give it a try. Even if you don't have a sealer, just use water displacement with zip lock bags. That is what I did for the first few months.

I use the Anova quite often for steaks. Put a branch of Rosemary and some butter in the bag and cook the steak to the exact temperature. Then I'll finish in a cast iron pan or on the grill. I also found it the best way to make fried chicken. Cook it to 155F in the Anova for 2 hours and finish in the fryer. The kids love it. The meat is tender while the skin is crisp.

I also notice my local Walmart seems to sell "Chefman" circulators which look suspiciously like rebranded/OEM Anova.

I have the Anova (and love it - use it a few times a week at least). Pork back ribs are in it right now cooking since last night to be ready for an easy quick dinner before trick or treating tonight. Had pork tenderloin last night (started from meat in the grocery store package @ 4pm and we were eating by 6).

I had never heard of this 'ChefMan' but it looks interesting - reviews on amazon.com look favorable. It is a slightly different design than the Anova, but the screen looks identical.

Never knew about Sous Vide cooking before, but now I'm curious and have questions.

1. What are the health implications of boiling food in plastic bags and possibly having chemicals leaching into the food?
2. Is it possible to get all the air out of the bag using the displacement method vs a commercial sealer, and if not, isn't there a concern of bacterial growth during cooking?
3. Won't the bag melt if it's clipped to the pot while boiling?

Never knew about Sous Vide cooking before, but now I'm curious and have questions.

1. What are the health implications of boiling food in plastic bags and possibly having chemicals leaching into the food?
2. Is it possible to get all the air out of the bag using the displacement method vs a commercial sealer, and if not, isn't there a concern of bacterial growth during cooking?
3. Won't the bag melt if it's clipped to the pot while boiling?

For anyone that can answer, much appreciated.

1. The sous vide bags are designed specifically so that leaching doesn't happen, some ziplocs are questionable on this which is why I bought a vacuum sealer.
2. This isn't an issue unless you like your steak crazy rare as you are still above the danger zone.
3. Water isn't at boiling temperature. If you google sous vide water temperatures you will see what temperature the water is at.